It’s not every day that you get to design a delicious Paleo Chocolate Soufflé with the Executive Pastry Chef of the Montage, one of the most exclusive resorts in Beverly Hills. And when the Chef is as willing to help and accommodate as Amanda Lavin, designing free-from recipes becomes even more fun!
“I am so glad you are here! – Chef Amanda welcomes me – I have been wanting to experiment and learn more about grain free and paleo cooking, and this is such a great opportunity to do so!”
Chef Amanda shows up at our meeting in the cozy hall of the Montage Beverly Hills with a notebook where she’s already sketched the structure of our recipe. I love it!
After consulting with her about how to customize this dessert for people on special diets, we come up with the best solutions to replace corn starch, milk and cane sugar… and our Paleo Chocolate Soufflé has already begun to take shape!
A Passion for French Pastries… & Gelato!
As Chef Amanda and I talk, we discover that we have a lot more in common than we already thought.
We both lived in France (her in Paris and me in the French Riviera) and fell in love with the French way of life (and with French pastries), so much that we both considered moving there.
And we both harbor a sense of devotion for gelato! So much then when I tell her that I attended the Gelato University in Bologna and used to write a column called The Gelato Diaries her eyes shine with excitement.
Pastry Training Between Paris and New York
After growing up in Baltimore and sharing a passion for cooking with her brother (who’s now also a chef), Amanda Lavin moved to Paris, where she studied at “Le Cordon Bleu” culinary school and absorbed every bit of pastry making art she could… as long as her student visa allowed.
When she moved back to the States, she settled in New York City for six years and had the opportunity to work with personalities of the caliber of David Bouley and Geoffrey Zakarian. Then, in 2014, she moved to the sunny Los Angeles, where she now works as the Executive Pastry Chef at the Montage Beverly Hills.
Top 2 Desserts From New York and Paris
When I ask Chef Amanda what are the best desserts she’s ever made or tried she has no doubts:
“Here I have to mention the beautiful yet simple Pear Soufflé made with pears and caramel sauce that I got to prepare with David Bouley in New York. Depending on the time of the year, we used to accompany that with a different seasonal flavor of ice cream, and every single time we came up with delicious combinations!”
As for the most impressive dessert she’s tried in her beloved Paris, she chooses something unconventional: “What impressed me the most during my French training was actually a take on an American dessert: a gourmet version of S’Mores, made with chocolate and smoked milk marshmallows, something I had never seen before and that was absolutely delicious!”
Challenges of Designing a Paleo Chocolate Soufflé
I ask Chef Amanda what’s the biggest challenge she faces when adjusting traditional desserts for people with specific dietary restrictions. Finding substitutions for dairy and eggs is what gives her the most trouble.
“I know there are lots of replacements for dairy, like coconut milk and almond milk – she tells me – but in my opinion, it’s really hard to get the flavor to be the same. Preparing desserts without gluten is less difficult as there are lots of great gluten free flour options to replace it. I tried many tasty gluten free cookies and brownies that, if I wasn’t told they were gluten free, I would have never even known!”
Pastry Chef’s Goals
Down the line, Chef Amanda dreams of opening her own business, where she can fully cultivate her passion for ice cream and gelato, and maybe even have her brother join her to take care of savory food: “I am hoping that one day he’ll fly out to LA and we’ll create the shop we’ve always imagined!”
In the meantime, Chef Amanda coordinates the flawless pastry and gelato production here at the Montage Beverly Hills, where she gets to play in the kitchen with her Carpigiani, the Ferrari of gelato machines that every gelato lover (myself included) dreams of having!
And, when she has the opportunity to customize her desserts in healthier, free-from versions, just like the Paleo Chocolate Soufflé we designed together, she is open to the challenge and pleased with the results: “I was very happy that this healthy soufflé came out just as tasty as the original, and the hint of coconut from the coconut milk was brilliant”.
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Paleo Chocolate Soufflé (Dairy Free & Gluten Free)
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Paleo Chocolate Soufflé is a rich, decadent dessert that is both dairy and gluten-free, offering a delightful hint of coconut flavor from the coconut milk.
Ingredients
- 275 grams 99% dark chocolate
- 25 grams tapioca flour
- 375 grams coconut milk
- 2 free-range egg yolks
- 6 free-range egg whites
- 30 grams raw honey
- 2 tablespoons coconut oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a small pot, whisk together the coconut milk and tapioca flour over medium heat. Continue whisking constantly until the mixture thickens, about 3-5 minutes.
- Add the dark chocolate to the thickened mixture and stir until the chocolate is completely melted and the mixture is smooth.
- Remove the pot from heat and allow the mixture to cool slightly. Stir in the raw honey and coconut oil until well combined.
- In a separate bowl, beat the egg yolks and then slowly incorporate them into the chocolate mixture, stirring continuously to avoid cooking the eggs.
- In another clean bowl, whisk the egg whites until they form stiff peaks.
- Gently fold the egg whites into the chocolate mixture, being careful not to deflate them.
- Pour the mixture into ramekins, filling them about three-quarters full.
- Bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and the tops are set.
- Serve immediately for the best texture and flavor.
Notes
For best results, serve the soufflés immediately after baking as they will begin to deflate once removed from the oven. You can substitute the raw honey with maple syrup for a different flavor profile. Store any leftovers in the refrigerator and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 220
- Sugar: 8
- Sodium: 20
- Fat: 16
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
- Cholesterol: 55
Did you enjoy getting to know Chef Amanda and learning about the passion that great Chefs from around world put into their cooking art? If yes, make sure to check out the other articles in my Chef’s Corner column… and don’t forget to leave a comment below and let me know how you liked this Paleo Chocolate Soufflé.
As always, if you like this recipe,share with your friends on Facebook and save it on your favorite Pinterest board so that it will be easier for you to find it!
Lots of love and good vibes from Los Angeles!
Ambra
Frequently Asked Questions
What can I use instead of corn starch in the Paleo Chocolate Soufflé?
You can use arrowroot powder or tapioca starch as a substitute for corn starch in this recipe.
How do I ensure the soufflé rises properly without using milk?
To achieve a good rise without milk, make sure to whip the egg whites to stiff peaks and gently fold them into the chocolate mixture to maintain airiness.
What sweetener can I use in place of cane sugar for the soufflé?
You can use coconut sugar or a sugar substitute like erythritol or monk fruit sweetener to keep the recipe Paleo-friendly.
I am definitely no paleo freak, but this one was really good!
What chocolate do you recommend using?